The last two years have been a roller coaster ride and pushed us all to our limit but – better days are ahead and fear not, 2022 may be your best year yet!
During this most challenging labor crisis, now is more important than ever that you watch or listen to this episode of the Restaurant Rockstars Podcast. Some of our industry’s leading experts and operators give their best advice and practices on how to overcome this dilemma we all face.
It’s all about simplifying your menu, a new source of funds to pay for increased labor costs, keeping your good staff happy, recruiting (not hiring), and ways to create a welcoming and fulfilling workplace.
Listen to some of the key nuggets you’ll hear:
“The challenge I find is that so many people hire somebody and then dis-connect from them. Instead, here’s what great Managers do”! Ken McGarrie, Korgen Hospitality
“Embracing new forms of technology in general is how restaurants should be future proofing their business”! Warner Siebert, Cut + Dry
“How restaurants can open into existing spaces without the Millions of Dollars that otherwise would be needed”! Johann Moonesinghe, InKind
“Chefs are now buying more pre-cut product than ever before. Things we have to do to balance out with less staff”! Chef Joshua Karther
This episode is just a taste of some of the best advice. You can catch the entire labor crunch show (done in collaboration with Jaime Oikle of Running Restaurants) at your convenience here: www.restaurantlaborcrunch.com.
Watch or Listen and then go out there and ROCK YOUR RESTAURANT!
WATCH OR LISTEN TO THIS EPISODE
Connect with our guests
Joshua Karther – Water’s Edge at Hyatt Lodge
Warner Siebert – Cut + Dry
Johann Moonesinghe – InKind
Ken McGarrie – Korgen Hospitality
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